Description
A moist and warmly spiced pumpkin coffee cake studded with crunchy pecans — perfect for cool mornings or fall gatherings.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger (optional)
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ⅓ cup (80 ml) vegetable oil (or melted butter)
- ⅓ cup (80 ml) milk
- 1 teaspoon pure vanilla extract
- 1 cup (100 g) chopped pecans (plus extra for topping)
- Optional streusel topping: ¼ cup (50 g) brown sugar + 2 tablespoons flour + 2 tablespoons melted butter + ½ teaspoon cinnamon
Instructions
- Preheat your oven to 350 °F (175 °C). Grease and flour an 8‑ or 9‑inch square baking pan (or a similar-sized round pan).
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using).
- In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, oil, milk, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in 1 cup chopped pecans.
- If using streusel topping: in a small bowl combine the brown sugar, flour, melted butter, and cinnamon; stir until crumbly.
- Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining chopped pecans on top. If using streusel, sprinkle it evenly over the batter.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine — avoid wet batter).
- Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool further. Serve warm or at room temperature, optionally with a dusting of powdered sugar or a simple glaze.
Notes
- You can swap half the all-purpose flour for whole wheat flour for a slightly nuttier flavor and more fiber.
- For a richer cake, replace the vegetable oil with melted butter.
- If you don’t have canned pumpkin, cooked and pureed fresh pumpkin (well‑drained) can be used.
- Leftovers store well covered at room temperature for up to 2 days, or refrigerated for up to 5 days — reheat slices briefly before serving for best texture.
Nutrition
- Serving Size: 1 slice (assuming 12 slices)
- Calories: 435 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
